A tasty curry made of kadai masala and boiled eggs. Best combination with Rotis and Pulao varieties.
Basic Kadai Gravy for Vegetables, Paneer and Chicken
You will need
Main ingredient - 2 boiled eggs
1 tablespoon ghee / oil
3 teaspoons garlic paste (fresh and homemade)
1 ½ teaspoon red chilli powder
3 teaspoons coriander powder
½ teaspoon turmeric powder
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
3 tomatoes (pick small size or 2 medium size & well ripe), chopped
3 teaspoons kasoori methi (dried fenugreek leaves)
1/2 teaspoon salt ( or to taste )
For Kadai gravy:
Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoons water and make a smooth solution (spice mix). Keep aside.
Heat a small pan. Add kasoori methi and dry roast on a low heat for 3 - 5 minutes until crisp. Remove from the heat and crush it into a fine powder (reserve half teaspoon for final preparation)
Heat ghee / oil in a kadai / pan, reduce the heat to medium, add garlic paste and fry till light brown and raw smell disappears.
Add coriander - red chilli powder and saute for 1 minute until the water dries up and thickens.
Add green chillies and chopped ginger. Saute for 1 minute.
Add chopped tomatoes and fry until thickens / bright red in color and well blended with all the spices.
Add kasoori methi powder and salt to taste. Mix all the ingredients well and keep aside the kadai gravy.
For Kadai Egg:
Heat 2 teaspoons oil in a pan. Add 3 tablespoons kadai masala and stir for 2 – 3 minutes (store remaining kadai masala in refrigerator for other preparations like paneer, vegetable or chicken).
Transfer kadai masala in a serving dish and arrange 2 boiled eggs. Cut into desired shape and size. Serve hot with Rotis or Pulao Varieties.